Giant Cinnamon Roll

 This roll is on a huge pizza pan (you know, the size an extra large pizza used to be in the 1980s?).  I started out to make a big ring, but as the recipe went on, I realized that I would have a ring the size of a hula hoop.  That didn't seem feasible.

 So I started to coil the dough.  And coiled and coiled and coiled.   This finished baby ended up about 15 inches across.  It made a lovely dessert (although some of my sons were hoping I'd save it for breakfast).  I am thinking that a honey based filling and glaze would be kind of fun...like a giant honey bun.

 Giant Cinnamon Roll (adapted from a King Cake recipe in Cooking Up a Storm)
Dough:
1/3 cup warm water
1 Tbsp instant yeast
1/3 cup milk
1 stick butter
2 Tbsp sugar
1 tsp salt
1/2 teaspoon freshly grated nutmeg
3 cups flour
2 eggs
Filling:
4 Tbsp butter, melted
1 cup brown sugar
2 tsp cinnamon
Frosting:
1 cup powdered sugar
1/2 tsp vanilla
2 Tbsp milk
Combine warm water, sugar, salt and yeast in a large mixing bowl until the yeast bubbles.  Meanwhile in a microwave safe bowl, nuke the milk and butter until the butter is soft.  Add the nutmeg and eggs to the milk mixture and beat a little with a fork to break up the yolks.  Add egg mixture to the yeast mixture.  Add 1 cup of flour and mix with a dough hook.  Add the remaining flour to form a soft dough.  Knead by hand or mixer for another 5 minutes.  Cover and let rise until double (about 1 hour).  On a floured surface, roll the dough into a 9X30 inch rectangle.  Spread with melted butter, then sprinkle with brown sugar and cinnamon.  Roll up the long side to form a Long, tight roll.  Cut the roll in half lengthwise so cinnamon filling is face up.  Start coiling on a large pan until all 60 inches of coil is wrapped into a large circle.  Cover and let rise another 30 minutes.  Bake in a preheated 350 degree oven 25-30 minutes.  In a small bowl, stir powdered sugar, vanilla and milk together into a smooth frosting.  Drizzle all over the baked roll.

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